Begin by cutting the beef and beef fat into small, manageable chunks that will easily feed into your meat grinder. In a large mixing bowl, toss the beef and fat with kosher salt, sugar, and all the dry seasonings—reserving the achiote paste for later. Massage everything together thoroughly with your hands, ensuring the seasonings coat each piece evenly. Transfer the bowl to the freezer and let it chill for about an hour, or until the mixture is almost frozen solid.

While the meat chills, prepare your hog casings by placing them in a bowl filled with very warm water. Let them soak until they become pliable. In a separate bowl, dissolve the achiote paste into the ice-cold water, stirring until smooth, then place it in the refrigerator to keep cold.

Once the meat mixture is firm and well-chilled, grind it through a meat grinder fitted with a fine die (around 4.5 mm). If working in a warm environment, nest the bowl receiving the ground meat inside another bowl filled with ice to keep the temperature down. The goal is to keep the meat between 27°F and 35°F throughout the process.

After grinding, pour the cold achiote mixture over the meat and mix thoroughly. You can do this with a stand mixer fitted with a paddle attachment on low speed for about 60 to 90 seconds, or use clean hands to knead the mixture until it becomes tacky and cohesive. This step is crucial to ensure proper emulsification and binding.

Once the sausage mixture is fully blended, return it to the refrigerator to rest. While it's chilling, clean and organize your work area for stuffing.

Load the sausage mixture into a sausage stuffer and begin filling the soaked casings, trying to avoid air pockets. Stuff all of the mixture at once, then twist links by pinching the sausage at intervals and twisting firmly. Alternate the direction with every other link, or tie them off using butcher’s twine.

Hang the formed sausages in a cool, dry area to dry slightly. If the weather is cool, you can leave them hanging overnight. In warmer climates, one hour is sufficient. Once dried, transfer the sausages to the refrigerator. They will stay fresh for at least a week. For longer storage, freeze them—but let them sit in the fridge for 24 hours beforehand to firm up, which helps preserve their structure during freezing.